Sal & Judy’s Bolognese
Difficulty: Easy
Calories
960
kcalTotal time
16
minutesBolognese sauce, also known in Italy as ragú, originates from the Italian city, Bologna. The meats used in a Bolognese sauce are traditionally 50% each of ground beef and pork. For an extra flavor boost, try pancetta (Italian unsmoked bacon). This sauce freezes well so make a big batch and keep it for a quick dinner. To reheat, defrost in the fridge overnight and reheat in a pan.
Ingredients
1 Jar Sal & Judy Original Recipe
3/4 lb. ground beef or veal
3/4 lb. ground pork
2 tbsp. Sal & Judy Italian Seasoning
2 oz. Extra Virgin Olive Oil
1 oz. Dry Red Wine
1 lb. Primeluci Pasta
Parmigiano-Reggiano Cheese (if desired)
Directions
- ESTIMATED TIME: 7:00 MIN – Sauté beef and pork until 3/4 cooked, strain excess fat if needed. On medium-high heat, add extra virgin olive oil and Sal & Judy’s Italian Seasoning. Reduce to medium to low, cover and cook for 2 minutes.
- ESTIMATED TIME: 4:00 MIN – Uncover, add red wine, stir and cover for additional 2 minutes. Uncover, add your favorite Sal & Judy’s Pasta Sauce. Bring to a simmer.
- ESTIMATED TIME: 5:00 MIN- Cook pasta, strain, do not wash, add to bowl. Add meat mixture to bowl, stir, top with desired amount of Parmigiano-Reggiano Cheese. Serve hot.
Notes
- sodium 820 | protein 50 | calories 960kcal | cholesterol 115 | sugar 14 | unsaturated fat 29 | trans fat 0 | carbohydrates 103 | fiber 5
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